Place the syrup ingredients in a saucepan and boil for 5 minutes. Once it boils, transfer it to another bowl to cool, keeping some of the syrup in the saucepan and boil it for another 4 to 5 minutes until it sets.

Add the vanilla to the sweetened milk, strain it and mix well.

Put the water and the sweetened milk in a saucepan. Stir and bring to a boil whilst stirring, until the first bubbles appear.

Empty it into a bowl, cover it with a cling film and let it cool.

In a tall container, place the milk and whipped cream powder and beat with a mixer until firm.

Place the sponge cake on the plate that you will serve the dessert,  place a transparent plastic collar around the perimeter and close the hoop. Lightly syrup the base and set aside.

Dilute the cream with the sugar with a little whipped cream and stir.

Place the strawberries cut in half (with the inside out) on the collar and cover with whipped cream. Add a layer of cream. Place several strawberries on top, cover them with the cream and spread a layer of whipped cream on top.

Place the second sponge cake on top, sprinkle with some syrup and finish with another layer of whipped cream.

In the center add a spoonful of the cream and spread it. Garnish with strawberries.

Refrigerate for 2 to 3 hours before cutting.